Les Vignerons Ardéchois, Côtes du Vivarais, Grand Aven Blanc

The region is influenced by the warm Mediterranean climate, however the average altitude of 400 metres above sea level tempers the heat, bringing cool nights which imparts natural acidity to the grapes. The Mistral winds that breeze through the vineyards help to keep the vines healthy. These conditions are favourable for
sustainable viticultural practices, which respect the environment and biodiversity. The remarkable variation in terroirs enables the varieties to thrive in a particular soil type, with Grenache Blanc, Marsanne and Roussanne flourishing in soils distinguished by the round pebbles in plots bordering the Rhône River and on the karst limestone of the Plateau des Gras, which forms the AOC Côtes du Vivarais. The AOC specifies how the vines are cultivated; the Guyot pruning method is forbidden, instead Cordon de Royat is preferred, along with foliage wires. The vines are planted at a density of 4,000 vines
per hectare and the grapes are hand-harvested at dawn to preserve the freshness.

The bunches of grapes were carefully sorted and fully destemmed, followed by crushing. Fermentation took place with selected yeasts in cement tanks at controlled
temperatures of 19°C. An initial bâtonnage took place after one week, then the wine spent five months on the lees.

Since 1967, Vignerons Ardéchois has pioneered terroir-driven winemaking in the Ardéche region. Representing 14 wineries, the vineyard area covers 6,000 hectares
over a diverse range of terroirs, from the sandstone of the Cevennes foothills to the pebbly soils of the Rhône Valley. The winegrower families work the vineyards with passion, respect for nature and for humanity, striving for the perfect balance between the hand of man and the expression of soil. The wine takes its name after the Aven d’Orgnac, a natural cave discovered in 1935, which is a masterpiece of nature, both in size and the diversity of its geological formations

2021 was a challenging vintage as it started with significant frost in April, which led to a reduction in yields of 15%. The rainy summer helped to preserve natural freshness, with intermittent sunny days encouraging the fruit to ripen. A warm, sunny September ensured the fruit reached full maturity with lovely purity of fruit